0 (0)

Categories: Appetizers, Main courses, Soups, Vegetarian

Purple cauliflower soup with walnut oil

Purple cauliflower soup with walnut oil
Bryan Chan / Los Angeles Times

THE ups and downs of cauliflower's fortunes have, in the 500-odd years since it was introduced to Europe, been extreme -- even by mercurial food-fashion standards. Probably originating in the Far East and carried by Arab traders to the Mediterranean, ... Read more

Total time: 35 minutes | Serves 4 to 6
Note: Purple cauliflower and potatoes are available at farmers markets and select supermarkets. White cauliflower and potatoes can be used.
  • 1 tablespoon butter
  • 1 leek, white part only, thinly sliced ( 1/2 cup)
  • 3 medium purple potatoes, peeled and quartered (about 1 1/2 cups)
  • Florets from 2 small heads purple cauliflower (3 1/2 cups)
  • 4 cups whole milk
  • 1/2 teaspoon kosher salt
  • 1/8 teaspoon white pepper
  • Walnut oil for garnish

Step 1In a medium saucepan, melt butter over medium-low heat, add leeks and cook until soft, about 5 minutes. Add cauliflower, milk and salt and bring to a simmer. Cover and simmer on low heat until vegetables are soft, about 25 minutes. Do not boil.

Step 2Remove the vegetables from the heat, let cool slightly and puree them in a blender, with an immersion blender or in a food mill. (If using an immersion blender, cover with a towel to avoid splattering.)

Step 3If serving warm, reheat gently and serve with a drizzle of walnut oil. If serving cold, chill in the refrigerator before serving (also with walnut oil).

Each of 6 servings:
170 calories; 7 grams protein; 19 grams carbohydrates; 3 grams fiber; 8 grams fat; 4 grams saturated fat; 21 mg. cholesterol; 173 mg. sodium.
Have a specific question about a recipe or found a problem? Let us know at food@latimes.com
More recipes in Appetizers
Warm oysters in their shells with leeks and Champagne butter
Savory mushroom turnovers
Spot prawns roasted in spiced salt
Melon salad with shrimp and wild arugula